Medium 2088
Burnt ends

Expert Recommendations

"Pitmaster Justin Fourton often stays overnight to baby all the barbecue into submission. If you are lucky enough to get the burnt ends, they are gold. Don’t matter none if they’re out; just get the brisket. I am nuts for the chopped brisket sandwich. Oh, and the fried chicken is killer, too."
"I grew up in Houston eating barbecue, but honestly, these burnt ends—the pieces that fall off when slicing brisket—will make you rethink all you know about barbecue. They are fatty, juicy, and full of caramelized goodness. They don’t always have them, but owners Justin and Diane Fourton tweet when they’re available. My advice? Follow them to 'the ends.'"

Also at Pecan Lodge